This spring I became interested in foraging for food.  It was something I had never even thought about doing before and when I first read about it I thought, "UHHH, But WHY?"  Then I found this great website that made it sound so easy! 

Prodigal Gardens

I had two big problems, here things are just starting to grow (snow again today) and I don't know most of these plants.  So I decided to start out slowly with the ones I know that I know!  I know raspberries, but they won't be ripe until July.  I know chokecherries, but I can't pick those until August.  That left me one option that I know we know, Dandelions.

My first reaction was, "Dandelion Blossom Cake, ewwww."  But I thought we would give it a try.  Being CHEAP, and 24 miles from Walmart, and since I didn't have all the ingredients (walnuts and coconut), I substituted 1 cup of old fashioned oatmeal.  It worked!  We all love it and I am taking it to potluck on Sunday.

One ingredient it called for was something I had never heard of before, Dandelion Blossom Syrup.  Since her recipe for the cake turned out, I thought I would give this one a try too!  OHHHH MY!  If you have tons of clean (non-chemically treated) dandelions, you have got to try this!  I don't even care if it is made with sugar, it is THAT good.  I had it on vanilla ice cream, this is now my new favorite topping!

Dandelion Blossom Syrup 

This is a traditional recipe passed down from the old world Europeans.  I use it as a substitute for honey in any recipe that I’m trying to make wild.

1 quart dandelion flowers

1 quart (4 cups) water

4 cups sugar

½ lemon or orange (organic if possible) chopped, peel and all

Note: The citrus is optional, it will give the syrup an orangey or lemony flavor.  If you want the pure dandelion flavor, you can skip the citrus.  I make it both ways each year.

1. Put blossoms and water in a pot.

2. Bring just to a boil, turn off heat, cover, and let sit overnight.

3. The next day, strain and press liquid out of spent flowers. 

4. Add sugar and sliced citrus and heat slowly, stirring now and again, for several hours or until reduced to a thick, honey-like syrup.

5. Can in half-pint or 1 pint jars. 

This recipe makes a little more than 1 pint.

I will be making this for Christmas gifts!  I plan on making at least 3 flavors - lemon, orange, vanilla - and plain. 

I hope you are inspired to look at Dandelions differently.  If you still aren't convinced to pick instead of kill, read Cooking with Dandelions.  Did you know that "Dandelion is considered one of the five most nutritious vegetables on earth"?  I didn't either. 

Joyfully,

Cheryl

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